In Indonesian cuisine coconut sugar is called gula jawa (Javanese sugar) or gula merah (red sugar), while gula aren refers to palm sugar specifically made from aren palm. [1] Some Indonesian foodstuffs are made with coconut sugar, including kecap manis (a sweet soya sauce) and dendeng (a meat preparation). [2] PAHs are very bad substances that can be formed when something burns. Since coconut blossom sugar is heated, we test for the presence of PAHs. We know that very few coconut blossom sugar brands do this, because of the cost element. It goes without saying that we do test it and therefore can always guarantee a safe and pure product! Since there has not been formal testing on how it is metabolized, one can only make assumptions and not definitive answers. Loh, A. (2015). Malacca Reminiscences. Partridge Publishing Singapore. p.254. ISBN 978-1-4828-5489-3 . Retrieved April 22, 2017.

a b c d Purnomo H (2007). "Volatile Components of Coconut Fresh Sap, Sap Syrup and Coconut Sugar" (PDF). ASEAN Food Journal. 14 (1): 45–49. Archived from the original (PDF) on 2019-11-24 . Retrieved 2017-10-07. Nectar tapped from the coconut blossom is naturally sweet, lowglycaemic, nutrient rich, containing 17 amino acids, minerals,vitamin C, broad-spectrum B vitamins, and has a nearly neutral PH. Every month a new inflorescence appears at the top of the coconut palm. Harvesters climb the tree, bind up the emerging flower bud, slice the end off, hang a cup beneath it and return every few hours to collect the sweet dripping sap (also called blossom nectar or “toddy”) The coconut palms are not harmed through the nectar tapping process. One of the great things about tapping the Coco nucifera palm is that it continues to produce sap for the next 20 years or more.One has to wonder if they actually conducted testing for their syrup? Or are they just citing that same 35 number that has been floating around for ages? If transitioning from soy sauce to coconut aminos, it may be wise to start with a small bottle, just to ensure your tastebuds are amenable. Our coconut syrup is also a great alternative to honey for vegans and in liquid form is excellent for making homemade chocolate with our cocoa liquors and powder. It is also delicious on pancakes, in smoothies, desserts and marinades. Unlike whole fruits which have fiber to slow their digestion, coconut blossom nectar is a refined sugar. It has been filtered, partially evaporated, and possibly pasteurized. It’s not Paleo and the Whole 30 diet categorizes it the same as other refined sweeteners. It doesn’t require refrigeration so you can easily buy it online. Though if you are going to out of your way to get it, you might as well get a healthier substitute.

We also sell coconut sugar which is the solid version of the sugar after it has caramelised and cooled down to form sugar crystals. However coconut sugar will always have some bits that will not dissolve so you can not re-create the silky smooth texture of the original coconut syrup. The syrup is therefore more suitable for homemade chocolates. of the money from growing, harvesting and primary processing of this ingredient stays in the local communities. Coconut aminos can be used in a variety of ways! Try it out in different marinades, dressings, and stir-fries. It’s interesting to note that Coconut Secrets also claims their coconut sugar (which they market as crystals) has a GI of 35 too, even though that number has since been discredited by newer testing. Sugars that are released slowly into the bloodstream are low glycemic in nature and the most beneficial to consume on a regular basis. Raw coconut nectar is one of these sweeteners. It contains mostly sucrose with smaller amounts of glucose and fructose. It is likewise high inulin, a prebiotic fiber that is believed to also help slow absorption rate.Natural coconut flower sap contains 1.5% fructose when collected from the blossoms. As the water is removed from the sap, the fructose content of the final liquid only reaches about 10%. In comparison to other sweeteners, such as honey, sugar and agave, this makes coconut nectar a low fructose sweetener. Through market access and production training, smallholder sugar-tappers have risen well above the poverty line and are able to earn an increase in personal income of close to 200% while maintaining a competitive market price as a cane sugar alternative! They oversee a number of small cooperative maintained "sugarhouses" and directly own and operate multiple coconut palm nectar processing facilities to ensure final quality assurance for all our coconut palm sugar products. Coconut sugar is widely used in Sri Lanka as an unrefined syrup or as jaggery, referred to as pol hakuru(පොල් හකුරු), though the jaggery made from the Kithul palm is preferred. [ citation needed]

Those benefits listed we sourced from the blog of 22 Days Nutrition, which is a vegan meal delivery service most known for its link to Beyoncé. We did that intentionally to show you how the health claims made by others are technically true, but they are really providing you a skewed representation. Nutrition facts Wee, S. (2012). Growing Up In A Nyonya Kitchen: Singapore Recipes from my Mother. Marshall Cavendish International (Asia) Private Limited. p.38. ISBN 978-981-4435-00-0 . Retrieved April 22, 2017.It can be used as a natural sweetener in tea, coffee, baking recipes, in cooking, as a syrup over pancakes, toast or ice cream, in raw food desserts, in smoothies and in juices. It works in any recipe just like honey, agave syrup, maple syrup or sugar. Living under coconut trees can be a very dangerous endeavor as these very large and heavy nuts can cause fatal injury to those living beneath them. The older trees are also very tall and the coconuts falling from these

What we call coconut nectar is made by first collecting the sap from the coconut tree. This is found right at the top of the tree, in the blossoms which would go on to become the fruit (what you know of as the coconut). We’ve written before about how coconut sap is harvested. Company works with over 14,000 local farmers in Indonesia, and touts their sustainable growing practices as well as fair business dealings as a key component of their business. a b "Coconut palm sugar". American Diabetes Association. 2015. Archived from the original on 2017-08-19 . Retrieved 2014-11-06. Although coconut sap doesn't take as long to heat process as cane sugar or other natural sweeteners, most commercial coconut nectar syrups these days appear to use high temperatures during this reduction phase. Therefore, coconut nectar can't really be considered a "raw food" for those adhering to a strict raw vegan diet regimen. To get a better understanding of this, you should know that a tablespoon of white sugar amounts to around 49 calories.When you choose coconut nectar from The Coconut Company, you’re choosing a sustainable sweet option. We source all of our nectar from The Philippines. Individual farmers are fairly paid and supported through benefits such as healthcare, education and assistance programmes. No irrigation is needed, and neither are pesticides or fertilisers, meaning its 100% organic. What’s more, the coconut palm helps offer stability to topsoil and uses minimal land, relative to other crops. Our farmers also use the biomass waste to heat the sap, helping to lower carbon emissions. Can you now see why we love coconut nectar? Other types of palm sugar are made from the kithul palm ( Caryota urens), Palmyra palm, the date palm, the sugar date palm, the sago palm or the sugar palm. Coconut nectar is generating a lot of interest in the market today. Raw foodies are using it to replace agave in their sweet treats, healthy chef's are using it in their baking, and many families are using it as a healthy substitute for refined sugar.